Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Shunian Luo"'
Autor:
Weining Wang, Ruiying Wang, Jing Yao, Shunian Luo, Xue Wang, Na Zhang, Liqi Wang, Xiuqing Zhu
Publikováno v:
Ultrasonics Sonochemistry, Vol 84, Iss , Pp 105959- (2022)
In this study, rice bran protein–chlorogenic acid (RBP–CA) emulsion was subjected to an ultrasonic-assisted treatment technique. The encapsulation efficiency and loading capacity of chlorogenic acid (CA), and the morphology, particle size, zeta (
Externí odkaz:
https://doaj.org/article/fae26f86233d4cab8fb9fccce6dc2cc5
Publikováno v:
Journal of Oleo Science. 72:521-531
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e87c2e28c1aeeff2c420493a4e39de2e
https://doi.org/10.5650/jos.ess22348
https://doi.org/10.5650/jos.ess22348
Structure and emulsifying properties of rice bran protein alkylated using an electrochemical reactor
Publikováno v:
Food Research International. 170:112561
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::360a00236a6b4dc784aa501f2f1f3f05
https://doi.org/10.1016/j.foodres.2023.112561
https://doi.org/10.1016/j.foodres.2023.112561
Publikováno v:
Journal of Food Measurement and Characterization. 15:5584-5598
Ru–Ni/NaY catalyst modified by ruthenium was prepared by impregnation method. The structure and performance of the catalyst were characterized using scanning electron microscopy, transmission electron microscopy, low temperature N2 adsorption/desor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86aefe0539af535e9545d77bdd68ebde
https://doi.org/10.1007/s11694-021-01101-7
https://doi.org/10.1007/s11694-021-01101-7
Publikováno v:
Journal of Oleo Science. 70:1357-1366
A homemade nanonickel catalyst was made by the ultrasonic liquid-phase reduction method, characterized by X-ray diffraction, scanning electron microscopy and transmission electron microscopy, and applied to the isomerization reaction of high linoleic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e04a6bcab352324b822b060c593d59e8
https://doi.org/10.5650/jos.ess21132
https://doi.org/10.5650/jos.ess21132
Publikováno v:
European Journal of Lipid Science and Technology. 124:2200047
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9b1ef68fdad0a5cfe9010e486391641
https://doi.org/10.1002/ejlt.202200047
https://doi.org/10.1002/ejlt.202200047
Publikováno v:
Innovative Food Science & Emerging Technologies. 76:102942
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edbed797ac8586f83f69c1569bb0c68b
https://doi.org/10.1016/j.ifset.2022.102942
https://doi.org/10.1016/j.ifset.2022.102942